Description
Taco pasta salad combines seasoned beef, pasta, beans, tomatoes, and cheese with a creamy taco dressing. Perfect as a side dish or main meal for gatherings.
Ingredients
Scale
- 1 pound cellentani pasta
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 15 ounces black beans rinsed and drained
- 1/2 cup diced red onion
- 1 pint grape tomatoes halved
- 8 ounces Colby Jack cheese cubed
- 2 cups Thousand Island dressing
- 2 tablespoons taco sauce
- 2 tablespoons taco seasoning
- cilantro optional
- lettuce optional
- sour cream optional
- fritos optional
Instructions
- Cook pasta according to package directions. Drain and rinse with cold water and set aside.
- Brown ground beef in a skillet until fully cooked and crumbly. Drain excess fat.
- Add taco seasoning to the cooked beef and stir well. Let beef cool.
- In a large bowl combine pasta, beef, black beans, onion, tomatoes, and cheese. Mix well.
- In a separate bowl whisk together dressing, taco sauce, and taco seasoning.
- Pour sauce over pasta mixture and stir until evenly coated.
- Cover and refrigerate until ready to serve.
- Top with cilantro, lettuce, sour cream, or fritos before serving if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Chill for at least 1 hour before serving for best flavor.
- Stir before serving as dressing may settle.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Sugar: 4
- Sodium: 737
- Fat: 11
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0.2
- Carbohydrates: 25
- Fiber: 5
- Protein: 20
- Cholesterol: 43